The Worlds Best Quiche (I'm Not Messing Around)

[@thatdudecancook]

I really hope some of you give this Quiche recipe a go, obviously, it requires a little patience but it's well worth your time!

[@bryonstalter26]

You're the best cook on youtube my guy I wish I could meet you man you're outstanding @thatdudecancook 👏 ❤ it's honestly a dream to cook with you my brother

[@sirenknight8007]

If you do happen to have a marble or stone counter you could just put a pan of ice on it for a few minutes before you start rolling out your dough.

[@paul42171]

Looks delicious! Mine is better.....takes half the time....and sometimes.....you have to factor in the ratio of waning returns.

[@ObsidianRose10]

Here we go! This is what I'm talking about! I'm gonna give this a go. Will be my first quiche 😮

[@janinademetriou-warburton6427]

Doesn't the water make the pastry too hard?

[@Chiefkahuna2]

I'm a culinarian. I'm and Old Chef. Classically trained. I was a cook at the Old Mainsonette 5 star in Cincinatti. And you are so proficient and maxed out in traditional food preparation. It is a joy to watch your videos. I'm still training Chef's in my job. Your videos awaken my knowledge. Your new methods improve upon mankinds knowledge.

[@francisleveque2939]

Quand j’ai vu les oignons 😢 J’ai arrêté cette HÉRÉSIE 😢😢 Veloma

[@michelleportch6227]

One improvement to the recipe is to use half one of the egg whites to brush the inside of your crust as soon as it comes out of the oven to make a white omelette barrier. It prevents the crust from going soggy when you put in the wet ingredients later.

[@inthefade]

One of my favorite things with a quiche is how the crust gets soft and chewy from the moisture. At least it does that with my recipe.

[@gloriamontgomery6900]

Good idea

[@bakerinthehouse5346]

Genius

[@bouncedancer]

@@inthefade , That's one of my least favorite things - the whole thing about a pie (which this is) is the contrast of the crispy crust with the soft filling. But that crisp crust is very hard to achieve - I have only a few times, and it was amazing, and it did involve egg white. I appreciate how @michelleportch6227 specifies the details of how to do this.

[@bouncedancer]

Since neither of these 2 dudes rhapsodized over the crust, I suspect soggy crust! Thank you for this tip.

[@Nael_Infinite]

Quiche is really common here in Belgium and it's a wonderful way to use left overs. Our family recipe is a bit different, it's faster and more easy to make as we make it quite often. We do not pre-cook the dough and we spread the fat from the lardons on the dough to isolate it from wet mix and so ensure a crusty crust. We dot it in a pie dish and so put only one layer of lardons, brocoli, leek (you name it), no cheese inside with the cream and egg mix on top. All the cheese (emmental) is spread on the top of the mix and we spread a some fine breadcrumbs all over the cheese. Cheese and breadcrumbs make a crispy layer to add texture. And as it's not as thick, we only have to cook it for 30-40 min at 180°C (+- 350°F). So it's quick, easy and more important it's a "tuerie" (taste wonderful) as we would say in French.

[@1993Nautilus]

Hi everyone, just a little trick from Alton Brown regarding the dough. Put a clean sheet pan in the freezer before you start rolling. If the dough gets too warm pull it out and place on the dough for a minute or two to chill it back down and give you a little more time.

[@nikkilovesrocks]

Why don’t we want it getting warm? Is it to stop the flour from blending with the liquid from the butter??

[@Fancy-p7z]

@@nikkilovesrocksyes, the butter and flour should stay somewhat separate, that is what gives it flakiness.

[@kathrynfish8864]

Nice 😎

[@j.j.9123]

What a great tip! Thank you so much!

[@GlenEDEN-v7n]

Thank you for sharing. I have to make it by hand and will DEFINITELY use your tip!

[@TRXST.ISSUES]

This dude is one of my favorite content creators. Just good vibes all around.

[@almightyguitarnerd]

I'm very new to making an effort with cooking. I'm a middle-aged man, and I enjoy it to a point of obsession. Your channel is the first one I subscribed to, and you are my by far biggest inspiration. Keep doing a great job

[@inthefade]

Awesome to hear!

[@heavyq]

IDK where you found Marcus, but I'm so happy you did. His reactions and comments when trying the food are some of my favorite parts of the videos.

[@andrewyouv]

LET MARCUS COOK

[@SamBookmyer]

Marcus….Marcus…..Marcus..!!

[@tedarcher9120]

Marcus should be the presenter tbh

[@parlor3115]

He looks like a discount Dylan McDermott

[@Mark-in1im]

I want Marcus to have my baby.

[@tamathamavraides5532]

I’ve made Thomas kellers quiche at least 50 times since that boom came out. You’re right it is by far the best quiche recipe ever! Truly worth the effort. I’ve given it as a gift it’s so nice!

[@ObsidianRose10]

I'm excited for this. I'm thinking this will be an addition on my Thanksgiving table!

[@bjornegan6421]

you've spent at least 150 days making quiche?

[@tamathamavraides5532]

@@bjornegan6421 I make several at a time if I’m giving them away, if you’re going to do a good project like this it’s best to make several. They freeze really well. Plus I don’t take 3 days to make them it takes 2.

[@dirtyketchup]

Which book is it from? Bouchon?

[@RonPaulKicksAss]

@@ObsidianRose10 I always make quiche the day before Thanksgiving. My kids love it. It's their favorite leftover.

[@xutopia]

I did this recipe straight out of Thomas Keller's book and it is without a doubt the best quiche I had in my life.

[@marianedmond5326]

I did too!👍

[@jwneilson]

People are so distracted by the delicious looking quiche, they forgot to praise you for the part where you split into three in a mind-bending burst of inspiration! 14:13 I made this (albeit with frozen sheets of dough) a few days ago and it was a huge hit. Amazing meal with an arugula salad.

[@user-qo3jh9mn1t]

If you fold the dough in a quarter, putting the point into the middle of the pan, you can unfold it draping the inside of the pan. Less chance of tearing it. Especially in such a high sided pan. Can't wait to try the recipe. It looks great.

[@thepuck1995]

One addition I would recommend, before you do the second blind bake without the beans, coat the inside of the crust with a layer of Dijon mustard. It will add a new depth of flavor.

[@didi012578]

I've been in a cooking and baking frenzy as of late. I made your deli style pasta salad down to the calibrian chilis, and I gave lots away to friends and neighbors, and they said it was the best pasta salad they've ever had, and me too. I have to do this quiche this weekend! Thanks!!!

[@thatdudecancook]

Nice one! That Calabrian chili dressing is the best

[@lebleubayou]

Even in my 20's, when I followed the crust recipe from my grandmother, and took any type of pie or quiche to a potluck, everyone, including all the older women were amazed by my pies, etc. I never used cold butter, i just used butter. Grandmother told me, the key is: mix to a cornmeal consistency before adding the cold water, then handle as little as possible once the water is added. Seriously, I bake the best pies and quiche... hands down. Currently, I use a 50/50 ratio with tallow (grass fed). The flavor and consistency are amazing.

[@thesavvyblackbird]

I’m going to try this because it looks phenomenal. I love making a quiche that is very fluffy and light in texture when warm. It’s so delicious. I use Julia Child’s quiche ratio. 1/2 cup cream for each egg. For a 9” pie pan it’s 4 eggs cracked into a 2 cup liquid measuring cup with the cream added to make 2 cups. I love shallots in quiche so I sauté some in bacon fat and a little fresh thyme and put on a blind baked crust. I mix the custard with a little dry mustard around 1/4 teaspoon, ground white penja pepper, and 1/4 teaspoon of Old Bay seasoning. I grate some fresh ground nutmeg into the mixture. I love Gruyère so I usually use around a cup of that, but I grate it on a fine microplane cheese grater. I put the shallots into the bottom of the pie shell, pour in the custard, then gently put the cheese on top. This quiche rises up and is so light, fluffy and amazing. I love eating warm from the oven. Once it cools it’s still light but more like other quiches.

[@jointrainwell]

That Quiche looked 🤌 We are so happy you are loving your experience with your trainer, Justin! Thank you for sharing your fitness journey with trainwell💪🏼

[@My2up2downCastle]

Looks absolutely delicious...... i like cheese pastry (blind baked slowly with brushed egg white on top and well forked), and bacon, garlic, onion, tomato, oregano, mushroom (powdered....and just a tblespoon full), mature cheddar cheese (plus any other cheese hanging around) filling..... custard:- double (heavy) cream and milk with black pepper 4 eggs from my hens.....cheese on top with slices of tomato sprinkled with oregano and a pinch of salt. I sometimes cheat and use both garlic and onion powder.... but fresh is best....... the wait is torture, after it comes out of the oven..... because it's always tastier the next day.

[@cland1232]

that sounds awesome!

[@Mapleleaffarm]

I made Keller’s quiche Lorraine years ago. It came out stunning. Delicious. Enjoyed watching this video.

[@brigidlaffey7343]

Best Quiche I’ve ever had, was still warm from the oven, in Place Mange, Paris. It was early in the morning after Qigong in a snowy park. The memory of that Quiche still lingers❣️

[@tarantellalarouge7632]

Place Monge,75005 Paris

[@catzkeet4860]

FINALLY a cook on YT who has equipment thats is obviously actually used. Im so tired of perfect kitchens, with all obviously BRAND new appliances and equipment. This guy has a paddle attatchment on his mixer thats chipped.....just like mine fom years of use. His sheetpan is dark from use, not blinding bright. Real cooks USE stuff.

[@LunaNik]

I'm laughing but also agreeing. My bakeware looks rather disreputable...because I use it often. My KA mixer is ancient and shabby. The bowl and lid of my Cuisinart are foggy with age. A kitchen isn't a showroom; it's a place to make memories.

[@thatguy772]

"Bring this to a certain temperature" has to be the most specifically vague cooking advice I've ever heard

[@MichaelSnyder1776]

My mom is an amazing cook and her quiche is one of my favorites of her dishes. Definitely showing her this! She always uses broccoli so glad you mentioned it! 🥦

[@Vieweratlarge]

I love that ‘that dude can cook’ soooo very well that he has literally worn the enamel coating off his dough hook! This guy knows his stuff!! His recipes always yield what he promises.

[@angela3196]

Yeah, I saw that as well!! Must be a good brand ❤

[@Greg_Gatsby]

Hmmm. I thought it was a paddle.

[@GLP1020]

Personally, I don’t want to be eating paint from the mixer paddle! I threw away my original Kitchen Aid paddle and replaced it with a stainless steel style. Why does Kitchen Aid do this?!?

[@SKBAILEY711]

To blind bake try filling the lined pan with sugar. The sugar can be reused many many times and becomes caramel tasting and can be used in cooking .

[@Youtuber5775-]

What if the recipe is a savory one that doesn’t need sugar to affect the taste of the dish. 🤷‍♀️✌🏼

[@bethhale1884]

@@KZbinr5775-use sugar the way he used the beans. Inside the parchment liner.

[@lesleytonks2594]

Why thank you❤

[@danaseymour9213]

Came to the comments to suggest this. Blind bake with sugar (in foil not parchment). I learned it from Stella Parks many years ago and now use the resulting toasted sugar in so many recipes.

[@mackinacisland3825]

I've never heard of this. I will be trying this.

[@padders1068]

Looks amazingly delicious and worth all the time and work. Kudos to you for praising the guy who came up with the recipe! 🙂😋❤

[@reginaldhansbrough8726]

Looks like a fun Saturday evening project for a Sunday brunch.

[@ObsidianRose10]

Lol my sentiments exactly!

[@miller5170]

Yeah great for a bed and breakfast or family coming to visit ❤

[@kateboulton8789]

English/British time is 9.30, either am or pm. It's on the continent they use the 24h clock. In Britain, we use the 24hr clock for timetables as that eliminates potential confusion.

[@GlenEDEN-v7n]

I really appreciate seeing how you made the crust. I really struggle with pastry! I do not have a mixer and have to use my hands. Do you have a similar video for making crusts using your hands? Thanks again. I am hungry just looking at your beautiful finished quiche!

[@paulbonge6617]

Not only have I been making Lorraine for decades, but I also reduce the amount of onion and add crabmeat, bacon and shrimp. Then there's leek & ham with or without mushrooms! Quiche is a wonderful, wonderful thing indeed.

[@madnessintomagic]

Yum. Going to change how I do my onions and bacon for sure after this. I make a great Lorraine, but I eat it right out of the oven, maybe 5-10 minutes rest. It’s hot, fluffy and so amazing. Not a big fan of leftover sorta waxy quiche leftovers. I like them when they’re still puffy/tall and hot!

[@kristinakunkel6533]

This looks so good! I’m going to make it even though I’m sensitive to dairy. My husband is going to love it too. Also, I appreciate your variation suggestions - broccoli, cheddar, etc. One thing though, I really miss when you’d smack the fridge with a tea towel. Please bring that back. Otherwise, loving your channel. 🙌

[@ps89jk24]

Thank you for this GREAT recipe and for those very good explanations why to do the different steps and how the changey the flavor! Loving it!

[@Chick4choice]

I always liked making my Pate Brisee in the food processor. Learned that “hack” from Martha Stewart and it made pie crust making so quick and easy without my hot hands melting the butter.

[@suepreston4942]

Yep. Definitely giving this a go. Thanks so much to you both ❤🎉❤

[@kellymulherron7819]

I've made a lot of Quiche, but this is absolutely a bucket list recipe! Thanks so much!

[@nigelrhodes4330]

It is basically a Quiche Lorraine.

[@lunap7029]

Man, gotta say, my mom's Quiche never needed to rest. It's nice looking, but much more effort than I know it can be. I don't doubt this is delicious, and the hacks used are pretty great, but you can make it easier in other ways.

[@fryque]

In a time where most people [including me] look for quick meals - this one is a fabulous diversion into real cooking.

[@Balsksks]

God bless you guys. Love ya 👍

[@thatdudecancook]

Thank you!!!

[@hibou647]

Impressive quiche! My favorite is with spinach, blue cheese (roquefort or fourme d’ambert or saint Agur) and walnuts!

[@midnightrampage9627]

That jutsu fridge attack killed me🤣🤣🤣

[@lostmoose9994]

12:05 Tip: mix in some flour into the batter, but make sure not to filler upper all the way up as it expands when baking. It gets fluffier and you can cut it like a cake. It gets usually eaten luke warm and served with icecold cider. This recipe is almost exactly how it gets done in Tyrol, where I grew up and apprenticed as a cook

[@snoriverrc3842]

I have a life hack I've been using for 30 years on this recipe. Instead of making the crust, I use a store bought graham cracker crust. It adds a whole new dimension to the flavor, and cuts the work in half. I was a pastry chef, and just hate making pie crust :)

[@pranicmegan]

I'm no chef just an old woman who likes to cook, and for quick quiche I like to rub butter through my flour mix and make 'crumbs' which I then press into my tin. Gives an awesome buttery flavour to the crust. Guests always comment on how buttery and delicious my crust is. And so easy. But I really wanna try this psuedo puff pastry crust. I've just recently learned the secrets for puff pastry and keep trying it out to the delight of my hubby haha.

[@jetpackminer]

That looks incredible. A luxurious savory cheesecake fit for a king. Thank you for this

[@johnnyhath]

I love it when Sonny says to dump a bit and Marcus leaves it in

[@gregorydemott1369]

great idea on the spring form. Also I have always thought quiche could be thick,, A1 anyway my favorite is the spinach. Your a great perfectionist

[@luciolelucia5506]

As a French good cooking lady what you are presenting is a tourte and not a quiche. The difference lies in the height of the garniture and the time needed to prepare it. French way of doing the real Quiche Lorraine: Pate brisée ( dough for the bottom) for a pie of 4 to 6 people: 250 to 300 grammes of flour 125 to 150 grammes of butter ( room temperature). Better with salted butter. 1 flat teaspoon of salt ( or almost none if salted butter). Taste your dough. It is slightly salted. 1 soup spoon of olive oil 1 to 2 soup spoon of water It takes about 15 minutes to make the dough. Garniture to fill in 150 to 250 grammes of diced smoked lard (or salted if not available. No bacon strips). It is a slice of 0,5 to 1 centimeter large to be diced. Original recipe is without onions but they are frequently used in addition to the lardons (lard diced) then use 80 to 120 grammes of onion sliced. 3 to 5 eggs. 0,35 to 0,5 liter of sour cream or liquid crème fraîche otherwise 170 to 250 grammes of crème fraîche (thick) A back form of 28 to 32 centimeters ( diameter) with a height of 3 centimeters. Preheated oven at 180 degrees CELSIUS (ventilated turning heat if possible ) pies and cakes settings Cooking time for the quiche 45 to 60 minutes. What to do in which order: If onions Put the sliced onions in a pan and cooked them with medium low heat until they are soft and glassy transparent ( 10 to 15 minutes). You can use either some butter or olive oil or cold water to do it. When done, you reserve (put them aside). While they are cooking you do your dough. If salted lard you will need a pan with boiling water. You put the diced salt lard in the boiling water to take out the salt ( you get some foam and they change color - then drain or quickly rinse them) and put aside. Dough: Put the flour in a bowl. Make a hole in the middle put the salt and oil into it and 1 spoon of water if needed while working the dough add the second soup spoon of water. Dice the SOFT (but not liquid) butter all over the flour. Principle is to work as quickly as possible to avoid having a hard dough ( about 8 /10 minutes by hand) Mix roughly all ingredients together Then aggregate the ingredients by grasping the butter and the flour to melt them ( like for the crumble) until it is no longer sticky on your hands. Make a round ball . Wrap it and in the fridge for 15 to 20 Minutes to cool the butter. Then roll / spread the dough to 0,5 cm thickness and put it in a butter greased back form. You can use baking paper too if you want. Make regular holes on all your dough bottom with a fork to keep it flat when cooking. Put dry beans or washed stones on the dough and cook in the preheated oven for 5 Minutes. Let's cool out and remove the beans or stones carefully. During that time prepare the apparel by mixing together the eggs like for an omelette and add the cream ( crème fraîche) progressively. Season with salt and pepper. Spread the diced lard (raw if smoked lard) eventually the onions on the bottom dough and then pour the apparel onto it. Put in the oven again for 40 to 50 minutes. It is ready when it looks gold brown and the knife tip comes out like clean. Quiche is eaten usually with a green salade or cut in small pieces for a party or aperitif. Bon appétit from France with a lot of less calories... You can also put fried potatoes, champignons, gruyère cheese.. but it is no longer a quiche but a salted pie.

[@wsw70]

A tourte has dough on the top so what he did is not a tourte. It is a quiche to me (also French)

[@billwillock7245]

Isn’t an overwhelming softness merely “whelming”? I was intensely whelmed herein.

[@huntersigler9895]

“Couple tablespoons of butter” throws in 2 sticks

[@guyrichards4330]

I thought I looks like 4 ounces at least.

[@knzjvmatc-3]

If one cannot afford a marble benchtop (who can ?) for rolling pastry, try whacking a pizza stone in the fridge/freezer overnight - it might do the trick. Cheers!

[@jardinbotanique8217]

I have quiche in oven and smells amazing. I made a few changes. I opted out the crust and went crustless, which I do with all my quiches, and halved the recipe. Taking a shorter time to bake, too!! Did everything else per your recipe! Thanks so much!!!! The reason your quiche runs is the milk. It's watery and will make the crust soggy. I usually just use heavy cream

[@janicegame2372]

If using heavy cream it does not take so long to cook! The ingredients and the way he cooked the onions are what make this so tasty,😊

[@tripnick555]

Wow. TIL you can eat quiche hot! I've only ever eaten it cold as a picnic or buffet food.

[@kayvillarosa7683]

I've never eaten it cold, only hot.

[@stusch1]

Oh man, when we make a quiche, it’s all I eat for the next week. Hot or cold, it’s the best.

[@jsegovia]

Why would anyone ever eat quiche cold? That sounds ghastly!

[@liesalllies]

I always grew up eating hot quiche and it was one of my favorite dishes. I never knew people ate it cold either until well into adulthood and I actually prefer it cold.

[@MummaMia5]

I’m so sorry for your past. Hopefully this concept will change your life. 😊 🥧❤

[@RoyalPineapple-dk2vg]

I was making quiche for this weekend, but now I have the Best Quiche to try - THANK YOU!! -- WooHoo!!

[@caroldickson4034]

My mother kept a two feet by two feet marble slab in the freezer just for her pastry making. It worked great.

[@ivonnezuniga4043]

Thank you for for still being you and not the horrible video bites

[@NicePersonNumberSeven]

I made your quiche today. It was far and away the best quiche I ever made. Once it came out of the oven, my family and friends only waited 90 minutes before cutting in. (It was supposed to be for brunch tomorrow. 🤷‍♀️ Oh well. It didn’t fall apart though, and every aspect of the quiche was perfection: crust, creaminess, flavor balance. Thank you so much.

[@skipstewart9376]

Can this be done as a crustless quiche? As I get older, I don’t need the additional calories, but the custard description sounds great!

[@stephaniegates6596]

Probably not as it does not solidify completely after baking

[@becia1540]

Yes just egg bake it. Spray pan

[@lots2learn373]

I hear you 😊. I have neck and hand issues, needing to choose where/how to expend effort. Since my neck/ hands can't roll dough, I often use canned (😮) biscuits (flaky, croissant or crescent) and press them into the bottom of a buttered/sprayed pan. Then I pour the filling atop. Bake per the filling /quiche recipe's direction. It's optional to eat the biscuit crust, of course. Also, since cooking for one, I've started pouring quiche filling into (lightly sprayed) silicone muffin cups, and bake in the muffin pan (no biscuits or cut into 1/4, using that size in a cup). It's easy to freeze any leftovers. 😊

[@user-ho1yn6ms7y]

My mom used to make quiche about once a month for dinner. I loved it. Now that I have two boys of my own, this will be my excuse for them to “try” it. 😂❤

[@GGgallahad]

We used to call it bacon and egg pie and we hated it!😂😂😂😂😂

[@bierbrauer11]

Kidney beans are the best beans for blind baking because they’re f’ing awful lol. Save the black beans and pintos for chili, white beans for chicken or pork stew, and garbanzo beans for hummus or oven roasting for snacks!

[@Wawawiwa7]

Just have to be careful that kidneys beens are not in contact with the rest of the pastry. Slow cooking kidney beans is extremely toxic and way to few people know if this. There are literally people who went to the ICU for slow cooing em in soup. Look it up

[@anml1969]

There are some human beans that are good too.

[@adamr9720]

I’m off work this week. Just a quick trip to Publix to buy some Gruyère and bacon. I have all the rest. That will make a nice dinner with some steamed new potatoes and a frisée salad with a nice vinaigrette. The wife will love that.

[@johnnyprescott]

came to watch but sitting through a 3+minute ad that i can't skip is a no-no

[@BertrandDunogier]

I already cook very decent quiche lorraine, but now I gotta try that variant. It looks awesome. OK, started on Sunday evening, ate it today. It was GREAT. I unfortunately had a leak in my dough & my mould decided to let it go, so I lost like 1.5cm of quiche, but it was still really really good. I'll do it again.

[@kristymurphy9361]

I love quiche! I can't wait to try this one. My family has made it tradition every Christmas breakfast is my Ham/Gouda Florentine quiche with a hash brown crust. Maybe we'll try this one instead.

[@jgsimonian]

That sounds delicious! Could you share your recipe?

[@proutmanboss]

I m french so quiche is quite the religion here 😂but damn your recipe sounds amazing, could your share it pliz ?!!

[@kwhatten]

ANYTHING with (especially, smoked) Gouda!!!!!!!!

[@mirrrie]

I'm born in Gouda lol. I rarely eat it. Only when I'm on holiday. We have so much better cheese. Like fresh farmers grass cheese in spring ❤️❤️

[@pavana2810]

Woo this looks low carb! Crust not too thick. Yasssss

[@sethsovak5757]

1st off...Marcus, you're a true champ....waiting 3 days for a slice of quiche. I don't know how you do it. Now then....thanks for another amazing guided recipe Sonny (the refrigeratornator) (if you make T-shirts I should get a cut) (or a slice of quiche). So, 6 slices of quiche left....I happen to be in Colorado.....can I drop by?

[@KageKso]

I love quiche so much thank you for making this video

[@mileegrl]

Are those beans 🫘 from my favorite store Central Market? HEB is my heart. They have the best stores. And the best products for sale hands down.... There 🫘 are so fresh & adore the fresh frozen peas 🫛 also.

[@gerardjones7881]

the best pastry chefs in Paris use puff dough but that ups the skill required. cooks use brise or pie dough, that creates its own problem. with puff dough you dont blind bake, the whole quiche is baked in one shot. Typical custard is equal parts milk and egg, no cream. You're shy on the eggs by 50% , thats why you have to chill it first. with the right custard and pie dough it can be baked all together in one go and sliced warm without needing to set it cold.

[@JanaCaniga-u4r]

Hi, just wondering where I can find crucial information like how much flour, butter etc to use

[@theowoolery4017]

20/10 made this yesterday, and it is 🔥 100% Will be making this often!

[@hallgrimuroli1]

Great recipe, thanks! Do you need the beans? Is enough to poke holes on the bottom with a fork?

[@lifeandhomewithmeredith9050]

If you poke holes in the crust the egg batter will leak threw and will not come out as well. Also the crust will slump on the sides without the beans where as the way he put the beans in it holds the crust in place and wont slump and you won't have big air bubbles on the bottom of the crust.

[@catzkeet4860]

​@@lifeandhomewithmeredith9050no they won't lol. The holes from docking fill in with cooking. However you still do need the baking weights because they're only partially there to keep the base flat. They're also there to support the sides and help prevent them from sliding into the mould.

[@LanaHarris-tu2py]

Your Quiche looked amazing Thank You 😋😋

[@robertlrosekranssr7409]

That looks amazing Dude !!! I can’t wait to give this a try !!

[@teuilagracetualaulelei1609]

Big ups for giving credit to Thomas the Chef for the recipe - will try making for a picnic!

[@InAHandBasket]

I felt like two cups of onion wasn't nearly half as much as it looks like you used in this recipe. I ended up using 1 1/2 large onions but the 1/2 onion was extra started over again cooking because the onions didn't look like enough with the lb of bacon. Also, my poor ninja blender couldn't handle the quantity of milk and egg and it was seeping out the top. Next time I'll have to do it in half stages. I hope I blended it enough. It's in the oven now. Very labor intensive. Hope it's as good as it sounds.

[@shermanhofacker4428]

I'm never going to wait until the next day for a taste of quiche or cheese cake!😂

[@tallypupthompson7888]

This is pretty much my quiche recipe apart from rendering bacon first and using fat for frying onions and basting pastry case before final bake with a small ammt of egg white then if there are any minute cracks the egg white seals the holes so no leaks been fool proof for last 30 yrs

[@sirenknight8007]

This might be a good winter company idea, having the oven on a lot to warm the house for make ahead fancy brunch dish. The one thing I don’t have in my kitchen, beans… not really 😂 it’s a springform pan.. lol I even have pie weights.

[@cland1232]

I have the springform pan but no weights or rolling pin!

[@hennyvanveldhuizen5976]

Quiche Lorraine ,and yes you can buy it fresh in Europe no big deal , you can also make this with shop bought puff pastry, will take you 30 minutes max start to finish

[@georgejones3526]

9:47 - Pro tip: crack your eggs into a separate bowl, it makes it easier to get out any shell that may accidentally drop in.

[@socksalot]

Working with any rolled out dough chill the working surface. A cookie sheet filled with ice water does the trick.

[@Lavadx]

I've never really had a good Quiche, but this looks like it's well worth a new look at it... Thanks for sharing, God Bless!!!

[@williambur3925]

Huge fan of your channel and amazing quiche, from a French person who also is a Lorrain, but I have to say that IF you put cheese in it, it’s not a quiche Lorraine anymore, there is no cheese in the original recipe! 😂 anyway I’ll try the blender technique, looks amazing! Cheers from Lorraine

[@supferfuzz]

I made this exactly as explained in the video. It was very tasty!

[@seanfoltz7645]

Hit a store that does countertops and score a two by two foot marble sheet, toss that in your fridge with the dough and now you've got your cold work surface.

[@andrewyouv]

Commenting until you make a video of Marcus choosing a recipe to cook on the channel. That other dude can (try to) cook.

[@TheNinanina555]

Looks amazing wow ❤

[@SikoMC]

It's in the oven right now! If i don't enjoy the best Quiche EVER tomorrow i'll be slightly disapointed! I'll follow up tomorrow :)

[@sherirottweilersforever7772]

I love baking but I’m on the keto diet so I’ll just watch you.

[@peggymargaret3673]

Ahhh, yes, with a nod to the Asian steamed egg, this is a similar technique--more liquid added in, less egg, or, not all egg. Lighter, velvety...very much superior! Did your mentor chef from whence this recipe came have Asian culinary training or experience? Seems to be inspired by the Japanese or Korean Steamed Egg dish. Should be awesome, thank you for sharing!

[@CoachKarin]

I haven’t made a quiche in a long time, this video must have heard me as I was thinking about it just the other day. 🤗

[@NigelAinscoe]

Ha, I was listening, thinking about "The Importance of Quiche" in Thomas Keller's French Laundry cookbook and then the dude throws the K word! I am reminded to make some.

[@NigelAinscoe]

I remember reading that a _long_ time ago. It was Thomas Keller that really got me into fine dining cooking. I think Bouchon is a more useful book than The French Laundry one, but that's probably just me 😀

[@marycerullo8455]

I love to snack on tamarind and have been saving the seeds because they are so beautiful. I found a use for them and use them when blind baking pie shells. It’s a win win situation.

[@hasaniennis442]

I can't even remember the last time I had homemade quiche. I do remember that it was made with zucchini 😋 I'm finally going to end the drought and bake one up with zucchini and smoked ham 🤤

[@WildRover1964]

that looks superb - personally though I prefer quiche to be at room temperature or just ever so slightly warm so I wouldn't bother with the reheat

[@ChetDonnelly1985]

Two day Quiche, this is awesome, good things come to those who wait 😋😋😋

[@RRHUNGARIAN]

I can’t stop watching! I’ll definitely be using some of your recipes! Everything always looks amazing!

[@virusmyth4930]

I just followed this recipe to the freaking T yesterday and ate it today after leaving it a day in the fridge. The flavors are good, but it is WAY too salty for my taste. Maybe my bacon is saltier than yours, but I suspect the issue is in the 1tbsp salt in the batter. Next time I'll use 1/2 of that. Thank you! All in all it's definitely a keeper and like most recipes need a little tweeking here and there to account for slightly different ingredients and personal tastes. IMHO this recipe could benefit from a little acidity as it is too rich and fatty by design. A little bit of mustard on top works great to cut some of that fattyness and enhance the flavors. PS: Yes, I used sea salt and not refined.

[@jesseharper9622]

I love making quiches & cheesecakes. Great video

[@michaelrobb9542]

I make this once a year for Christmas morning.